Tempura Oosakaya Kusatetsu

A masterpiece with a deep fruity aroma and richness, a refined and never-boring dry taste.

A crisp mouthfeel with a high-quality dry taste that never gets boring, possessing 'elegance' and 'depth' - a special junmai sake.

A clean and crisp junmai sake. It will change your image of junmai sake.

A phantom shochu characterized by a mellow taste made from organically grown sweet potatoes from Kagoshima Prefecture, with the potato smell removed.

A fruity and soft flavor. When you take a bite, you can fully feel the sweet potato essence, and a sweet and gentle taste lingers on.

The koji is made from yellow koji used for sake. This is a refined sweet potato shochu that is fermented at low temperatures like ginjo sake.

A fragrant aroma of barley and a deep barley shochu. With traditional techniques, it maximally brings out the aroma of barley.

By using yellow koji, it has a fruity ginjo aroma and a soft finish.

With a vivid body, a refreshing mouthfeel, and a pleasantly dry taste, it has an astonishingly fruity aroma.

This wine has a history that was once loved by German emperors and European nobility. It features a bright, pure acidity and a gentle taste that includes rich and natural sweetness, characteristic of the prestigious Rheingau region.

Fresh and sharp acidity, rich mineral feel, pairs well with tempura.